Steamed Wuchang fish
By ReynaWyman
Wuchang fish is famous all over the world because of Old Man Mao's "drinking Yangtze River water and eating Wuchang fish". However, this is the first time I have eaten Wuchang fish. It is really delicious. The fish is very tender and especially suitable for steaming. It is really "a hundred stories are better than a taste", haha.
Recipe Recommendations
- Wuchang fish appropriate amount
- red pepper appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- oil appropriate amount
- salt appropriate amount
- steamed fish oyster sauce appropriate amount
Steps for Steamed Wuchang fish
1
Clean the fish, cut a knife on the fish, spread salt and cooking wine inside and outside, marinate for 10 minutes, cut the onions and ginger into slices and stuffed them into the fish belly.
2
Add ginger slices, garlic slices, and spring onions into a plate, place the marinated fish on top, and sprinkle shredded ginger, onion leaves, and red pepper on the fish.
3
Bring the water in the steamer to a boil, add the fish, steam for 10 minutes, take out the fish, pour a proper amount of Li Kum Kee steamed fish soy sauce, pour a small amount of oil into a frying pan, cook it very hot, and pour it on the fish.Steamed Wuchang fish Make Tips
1.以前，我总是加生抽做清蒸鱼。这次我尝试了李锦记蒸鱼豉油，味道真的很不错。它比生抽更鲜美。不要在蒸之前放进去；之后放会更香。2.蒸鱼前，一定要检查一下你家的蒸锅是不是够大。我家的已经很大了，但竟然还是放不下鱼盘。我是在水烧开后才意识到这一点的，超级沮丧。我慌乱地换盘子，不然它看起来会比这漂亮得多。不过，味道还是一样的好吃。